How to make the pasta in this TV show (Anthony Bourdain in Rome)?
I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper did he use? What else do I need to know to make that?
For how long should I let the parmesan melt before I can mold it? Should I let it cool down a bit first?
It looked really good, and the B&W thing gave it a mysterious look, something like hiding the details from it.
Best Answer
You'll need 2 recipes:
- Cacio e Pepe ... just do some searches for that dish, and you'll find a bunch of recipes.
- Pecorino/Parmesan Cheese Shell. Try grating fresh Parmesan and sprinkling it over a silicone baking mat. While it's still warm, drape it over an upside-down bowl to shape it. Once it cools, I think you're all set. I plan to try this! EDIT: I'd only heat the cheese just until it gets melty... otherwise it'll stiffen up too soon.
Note: I have never made either of these... just trying to give you a starting place. In the video, I heard the guy say that the dish was called Cacio e Pepe, so I started hunting. It sounds great, though.
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What restaurant did Anthony Bourdain go to in Rome?
Roma Sparita is an absolutely delicious, well-known, yet casual, restaurant in the Trastevere neighborhood of Rome that frequently tops \u201cbest place to eat in Rome\u201d lists. It doesn't hurt that Anthony Bourdain LOVED this restaurant, so much that he would never disclose its name (although it was pretty easy to uncover).Where did Anthony Bourdain eat in Italy?
Palazzo Margherita Hotel Bourdain ate: lampascioni (scored and fried hyacinth bulbs), braciole di cotenna (stuffed pig skin rolls), lamb's head casserole, fresh fruit, assorted wines.What do you serve with cacio?
Here is our list of 11 recommended side dishes that pair well with Cacio e Pepe.- Lightly Fried Zucchini. Vegetables are always a great pairing with pasta dishes. ...
- Avocado and Tomato Salad. ...
- Deviled Eggs. ...
- Caprese Salad. ...
- Garlic Bread. ...
- Roasted Cauliflower with Parmesan Cheese. ...
- Bruschetta. ...
- Wedge Salad with Blue Cheese Dressing.
Where did Anthony Bourdain go in Italy?
But the one destination of which he never tires is Northern Italy's Lago di Garda, an Alpine lake town that satiates his mind, body, and stomach. To get away from it all, I go to . . . Lago di Garda, Italy.More answers regarding how to make the pasta in this TV show (Anthony Bourdain in Rome)?
Answer 2
Cacio e Pepe is a great traditional roman dish (I'm roman!).
The ingredients are:
- pecorino cheese, 160g for 4 people (I use Pecorino Romano, but you can use an equivalent sheep (not cow) cheese).
- Freshly ground black pepper
- olive oil (optional)
Boil the pasta in salted water.
In the meantime heat some olive oil in a pan.
Keep in a little bowl some pasta cooking water and drain the pasta about one minute before the suggested cooking time (it will continue the cooking in the pan).
Put the pasta in the pan and add the cheese and some cooking water, about two ladles (the starch will help to bind the cheese and make the sauce creamy), whisk for a minute. Add a lot of pepper.
Another way to do that is to whisk directly in an hot bowl (or in an hot dish, but it's a little harder), to use this methodology I suggest you to see this recipe, it's in italian but there are a lot of pictures (plus google translate).
Answer 3
The cheese shell is called a frico. Here is a decent little video that shows you how to make it; simply drape it over a bowl as JustRightMenus says when you take it off the baking sheet.
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